Heat oil in a large nonstick skillet or wok. Add chili powder, garlic, salt and pepper. Stir to combine. Add broccoli and tomatoes. Cook until tomatoes begin to soften, then smash with the back of a spoon. Add chicken to the pan with broth and heat through. Drizzle on fresh lemon juice and toss to coat. Serve hot.

Monday, March 25, 2013

This quick, filling and delicious recipe is sure to go in the Mexican food favorites!serves 8 ( 9 points +)

1 c. cooked, shredded boneless, skinless chicken breast

1 can black beans ( 15 oz) drained and rinsed

1 c. diced red bell pepper

1/4 c. finely chopped onion

1/4 c. fresh cilantro, chopped

1-1/2 c. cooked rice

2 T. lime juice

1 tsp. chili powder

1 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. salt

8 oz. Velveeta Mexican cheese, grated ( about 2 c.)

8 burrito sized flour tortillas ( 4 points each or less)

In a medium bowl, stir all ingredients together until blended.Spoon mixture evenly down the center of each tortilla. Fold in sides and roll. Coat burritos with nonstick spray. Place four burritos, seam side down on a griddle or skillet over medium heat. Cook until golden brown on one side. Flip and cook until the other side is golden brown. Remove and keep warm. Repeat with remaining burritos.

This is definitely one of the better recipes for sweet and sour chicken that I have tried. My daughter recently tried this recipe from Pinterest, and when I saw it, I knew that I could lighten it a bit without affecting the flavor. This recipe is still a bit higher in points, so budget accordingly. If you would like to serve over rice, 1/2 c. instant long-grain rice is 2 points +.serves 8 ( 11 points +)

2-1/2 c. boneless, skinless chicken breasts, cut into cubes

salt and pepper

1/2 c. cornstarch

1/2 c. egg beaters

4 T. canola oil, divided

Sauce:

1-1/2 c. packed brown sugar

1/2 c. ketchup

1 c. white distilled vinegar

2 T. low-sodium soy sauce

2 tsp. garlic salt

Preheat oven to 350.Sprinkle chicken with salt and pepper. Working in batches, coat half of the chicken in cornstarch. Then dip in egg beaters.Heat a large nonstick skillet coated with cooking spray and 2 T. oil. Add half of the chicken and brown. Transfer to a 13 x 9 inch pan. Repeat with remaining chicken, cornstarch and oil.Whisk sauce ingredients together until smooth. Pour over chicken and stir to coat. Bake for 15 minutes. Stir again. Bake an additional 15 minutes.

Monday, March 18, 2013

This recipe, which I adapted from Pinterest to make more points friendly, was a nice, quick way to make a little treat.Makes 32 bars ( 3 points +)Bars:

1 box yellow cake mix

1/2 c. ( 1 stick) light butter, melted

2 eggs

1/2 c. packed brown sugar

2 T. cinnamon

Icing:

1 c. powdered sugar

2 T. skim milk

Preheat oven to 350.Mix bar ingredients together and pour into a 13 x 9 pan coated with nonstick spray. Bake for 25 minutes. Cool slightly.Combine icing ingredients and spread over the top of bars. Cut into 32 bars.

Cook pasta; drain.Meanwhile, cook bacon in a large nonstick skillet until crisp. Remove and finely chop.Return skillet to stove and cook chicken pieces in the bacon drippings until done. Remove from pan and set aside.Melt butter in skillet. Whisk in flour. Mix soup with milk and gradually add to flour mixture, whisking until thickened. Remove from heat. Cool 3-4 minutes. Stir in Italian cheese blend, onion powder, garlic powder, dill and salt. Stir in chicken and pasta. Transfer mixture to an 8 inch square baking pan. Top with crumbled bacon and Colby-Jack cheese.Place under broiler for 2-3 minutes or until cheese melts and browns.

Friday, March 15, 2013

This was my first time trying turnips! They are low carb, healthy, loaded with antioxidants and potassium. The slightly tart flavor was offset nicely by the sweetness of the honey. We all enjoyed them.serves 8 ( 2 points +)

2- 2 1/2 lbs. turnips, peeled and cut into 1 inch pieces

3 T. honey

3 T. butter, melted

salt and pepper to taste

dried thyme

Preheat oven to 400 degrees. Spray a large jelly roll pan with nonstick spray. Place the turnips on the baking sheet. Drizzle with melted butter, honey, salt, pepper and thyme. Toss to coat. Bake for 40 minutes or until tender, stirring once.

Place green beans in a large saucepan filled with water. Bring to a boil. Boil 8-10 minutes or until crisp-tender. Drain.Meanwhile, heat butter and olive oil in a skillet. Add almonds and cook until browned and fragrant. Stir in drained green beans, lemon juice, salt and pepper.

Thursday, March 14, 2013

This dish was not only quick, it was beautiful and delicious. I hope you like it!serves 8 ( 5 points +)

3-4 T. lime juice, divided

8 ( 4 oz) boneless, skinless chicken breast halves

1 can ( 15 oz) black beans, drained and rinsed

1 roasted red pepper, diced

1/4 c. finely chopped red onion

1/2 c. chopped, fresh cilantro

1 c. diced avocado

salt and pepper to taste

Brush chicken with 2 T. lime juice and let stand for 10 minutes. Season chicken with salt and pepper.Heat a large nonstick skillet over medium-high heat. Coat with nonstick spray.Cook chicken for 3-4 minutes per side or until browned and juices run clear.Meanwhile, in a medium bowl, combine black beans, red pepper, red onion, cilantro and avocado. Add 1-2 T. lime juice and salt to taste. Serve salsa over chicken.

Unbelievably, this cake has no butter or oil, yet is still moist and delicious! The frosting does have a bit of butter, but not too much. At only 5 points +, you can enjoy this cake guilt-free!serves 24 ( 5 points +)Cake:

2 c. flour

1-1/2 c. sugar

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 tsp. vanilla

1 ( 20 oz) can crushed pineapple, in juice

1 c. chopped walnuts

Icing:

3 oz. reduced fat cream cheese

3 T. butter, softened

1-1/2 c. powdered sugar

2-3 T. skim milk

Preheat oven to 350 degrees.For cake, combine first four ingredients in a mixing bowl. Add eggs, vanilla and pineapple with juice. Mix well. Stir in walnuts. Transfer to a 13 x 9 pan only very lightly coated with spray.Bake 30-40 minutes or until done. Cool completely.For frosting, beat the first four ingredients. Add milk as needed to achieve spreading consistency. Frost cake. Cover and store in refrigerator until serving.

Sunday, March 10, 2013

What an amazing soup for a cool, wintry day. It is the perfect combination of spiciness with cool toppings to balance it out. This recipe is sure to satisfy all soup lovers!serves 8 ( about 1-1/4 c. soup with 1/4 c. relish = 7 points +)Spice Blend:

What are chia seeds? Well they are not for growing "Chia Pets". These seeds are a powerhouse of health. They are packed with Omega 3's, protein, fiber and a host of other great things. They have an amazing ability to swell and absorb 7 times their weight in water or liquid.

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Who am I?

After having success following Weight Watchers and learning how to cook in a healthier manner, I started sharing my "Point-less" recipes with friends. That began back in 2007. With much encouragement, I have started this blog as a way to encourage others in healthy eating and possibly in their journey of weight loss. I believe in healthy food that tastes great! My family has tried each and every one of these recipes. Let me know if you try any and how you like them. Welcome to "Point-less Meals"!

Why be "Point-less"?

This "point-less" blog is to encourage people in their quest for healthy eating. In my opinion, healthy food has to taste great! These recipes have all been taste tested by my family and/or any unsuspecting visitors who may have stopped by! For those following Weight Watchers, I've assigned the point value and serving size to each recipe! Hence the name "Point-less Meals".